How To make White Chocolate Raspberry Cake

Raspberry White Chocolate Cake - Raspberry Cake with White Chocolate Buttercream.

Chocolate and raspberries in a cake is a flavor combination that doesn’t need any improvement. But add nutty white chocolate frosting, and you’ve created a cake that’s completely irresistible. This raspberry white chocolate cake is made with raspberry cake layers and white chocolate buttercream.
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I Almost Gave Up On This Raspberry Cake Recipe | Bon Appétit

Join Food Editor Shilpa Uskokovic as she makes her raspberry cake with whipped cream filling, a recipe that proved so challenging to develop she almost couldn't finish writing it.

See the full recipe here:

Director: Maria Paz Mendez Hodes
Director of Photography: Eric Brouse
Editor: LJ D’Arpa
Host: Shilpa Uskokovic
Sr. Culinary Director: Kelly Janke
Producer: Halie Aaron
Culinary Producer: Kat Boytsova
Culinary Associate Producer: Katrina Zito
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Kirsten Potts
Audio: Mike Guggino
Production Assistant: Anna Maite Bonis Kaplan
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Ben Harowitz
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

RASPBERRY CAKE FILLING RECIPE

This is my favorite raspberry cake filling recipe that I used to make all the time when I made cakes as my profession. I hope you all like it!

Raspberry Cake Filling Recipe:

24 ounces of frozen raspberries
1 1/3 cup water
2 cups granulated sugar
2 tablespoons of lemon juice
6 tablespoons of cornstarch dissolved in ½ cup water

Combine raspberries, water, sugar and lemon juice in a saucepan and bring to a boil. Once it has started boiling, turn down the heat and let the mixture simmer until the raspberries have completely broken down.

Remove from the heat and pour the mixture through a mesh strainer to remove the seeds.

Dissolve cornstarch into ½ cup water.

Pour the raspberry mixture back into the pan, and whisk in the cornstarch mixture.

Bring the mixture back up to a boil and simmer until it is thick and bubbly, whisking as needed.

Pour the mixture into a bowl and allow it to cool completely.

*I originally got this recipe from a website called Cake Central about 10 years ago! Enjoy!

Super Easy Vanilla Cake Mix Recipe

This cake recipe is simple to make and so delicious! It stays moist, is easy to work with and carve, and is stable enough to cover in fondant. This recipe makes two 8 round cakes and two 6 round cakes which is more than what I'm showing in the video. You can save the extra cake for later by freezing it! Just cover it in plastic wrap and then a layer of foil and it should last for a couple months. :)

Ingredients

• 2 boxes white cake mix (I use Betty Crocker or Duncan Hines)
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 tsp salt
• 2 2/3 cups water
• 1/4 cup melted butter
• 4 tsp vanilla extract
• 2 cups sour cream (room temp)
• 6 large eggs (room temp)

Instructions

1. Preheat oven to 325 degrees F.
2. Prepare pans by lining with parchment paper and spraying sides with baking spray with flour.
3. Combine all dry ingredients in mixing bowl. (I like to run the cake mixes through a sieve to get out all the lumps) Whisk together the dry ingredients.
4. Add the remaining ingredients and mix on medium speed for a couple of minutes.
5. Bake for 40 – 60 minutes depending on the size of your cake pans. Start checking with a toothpick around 40 minutes.
6. This will make two 6” round cakes and two 8” round cakes that are 2” deep.

Swiss Meringue Recipe -

#RaspberryCakeFilling
#CakeDecorating
#Raspberries

White Chocolate Raspberry Cake

Learn how to make the most AMAZING White Chocolate Raspberry Cake with Jess from Sweetest Menu!

Full recipe:

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White Chocolate Raspberry Pound Cake | November Pound Cake Marathon Grand Finale | #GlazeGirl????

Heyyyyyy Errrrrrbody!!!
Today I'm making a White Chocolate Raspberry Pound Cake with this delicious DOUBLE Glaze. Watch & Enjoy!????
#PoundCakeQueen???? #WhiteChocolateRaspberryPoundCake | #I'mAGlazeGirl????

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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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INGREDIENTS I USED:
Baked at 325 degrees for 1 hour 10 mins. (Time may vary depending on your cake pan and/or oven.)

3 Cups Cake Flour
3 Cups Sugar
3 Sticks UNsalted Butter (Room Temperature)
5 Large Eggs (Room Temperature)
1 C Milk (Room Temperature)
1 Box 3.3 oz White Chocolate Jello Pudding Mix
1 Cup Frozen Red Raspberries
1/2 Tsp Baking Powder
1/4 Tsp Salt
3 Dropperfuls of Chocolate Oil
1-2 Tsps. Vanilla Extract
2 Tsps. Creme Bouquet

*** GLAZE
Powdered Sugar
Red Raspberries
Creme Bouquet
Lemon Oil Drops
Cream Cheese
Melted White Chocolate

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Mini White Chocolate Raspberry Cheesecake / No Bake / Easy Recipe

Mini White Chocolate and Raspberry Cheesecake Recipe / No Bake / Easy Recipe / ASMR cooking

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For 6 mini cheesecakes (8 x 4 cm)

The cookie base
110g cookies
30g almonds (chopped or processed)
50g white chocolate
3 tbsp milk

Cream cheese filling
200g cream cheese
150g white chocolate
210g heavy cream (50g warm to mix with white chocolate; and 160g cold heavy cream - whipped)

Raspberry jelly
150g raspberries
25g sugar
1 tbsp lemon juice
6g gelatine (bloomed)

Extra raspberries and blueberries for garnish

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